Poke Poke on Chula Vista's Telegraph Canyon Road serves Hawaiian-style poke bowls built to order, with guests choosing from ahi tuna, salmon, and plant-based proteins across three bowl sizes. The ahi tuna and salmon arrive from Pacific-sourced suppliers who maintain sashimi-grade cold-chain standards comparable to those at T & M Seafood, keeping each scoop of raw protein well below 40°F from dock to bowl. House-made sauces — sriracha mayo, ponzu, roasted jalapeño-cilantro, and mango — add the flavor layer, while toppings range from seaweed salad and tempura flakes to crispy garlic and sesame seeds. The counter-service format keeps the line moving, with most bowls assembled in under five minutes, making it a viable weekday lunch stop along the Telegraph Canyon Road commercial strip. Poke Poke's protein-forward bowl format — heavy on omega-3-rich fish, avocado, and edamame — lands at a different nutritional register than the frozen dessert options at NuYo Frozen Yogurt Telegraph Canyon down the same corridor, drawing a macro-conscious lunch crowd. The large bowl packs four scoops of protein — roughly 12 ounces of sashimi-grade fish — over a 16-ounce base, yielding a single-serving meal that clears 700 calories with standard toppings and ponzu dressing.